Calvados Souffle

Serves:

Ingredients:

1 tb Unsalted butter
1 Golden Delicious apple,
-peeled, cored and finely
-chopped
1 pn Of salt
4 Eggs, separated
1/3 c Sugar
1/4 c Calvados

Method:

Preheat oven to 350F.
Grease four 6-ounce souffle cups with butter and refrigerate.
Toss apple with salt in a large bowl.
Set aside until juices form at the bottom of the bowl.
Combine egg yolks, sugar and calvados and sed aside.
Whisk egg whites in a dry bowl until stiff peaks form.
Add a little of the beaten egg white to the yolk mixture, then a bit more.
Very gently fold the entire yolk mixture into the remaining whites until completely incorporated.
Carefully fold in the apple and its juices.
Pour batter into the buttered souffle cups.
Place the souffle cups in a 2 inch deep baking tray filled with enough water to immerse the cups about 3/4 of the way to their tops.
Bake for about 12 to 15 minutes, until tops have risen about half an inch above the rims of the cups.
It might take a few tries to know exactly when to take the souffles out of the oven.
DON'T OVERCOOK!